Sweet Potato Turkey Shepards Pie

I know people are always looking for ways to use up leftovers from Thanksgiving so I thought this recipe for turkey shepards pie with sweet potatoes would be a good one for now. This is a good way to use up alreay made sweet potatoes. Then you just have to make the filling. You could also use regular potatoes and/or leftover turkey instead of ground turkey to use up other leftovers. Or if you have any leftover vegetables, you could use in place of the frozen vegetables. The possibilities are endless!

This is one of those recipes that I feel like I am running all over the kitchen while making because there is a lot of components. So using premade potatoes would help with that. I, today, did not have leftover potatoes. Sometimes it is more fun when its a little crazy. I really like shepards pie though so it is worth it to me. This is a healthier twist on the classic version as well as it is made with sweet potatoes and ground turkey. We did like how this came out but I would have to say it is hard to beat regular shepards pie.

 

 

Sweet Potato Turkey Shepards Pie

Adapted from Skinny Taste

 

For the Potatoes:

 

1 1/2 pounds sweet potatoes, peeled and diced

1/2 cup milk

1/4 cup chicken broth

1/2 teaspoon garlic salt

Salt

Pepper

 

For the filling:

 

1 pound ground turkey

2 tablespoons butter

1 tablespoon minced garlic

8 oz mushrooms

10 oz frozen mixed vegetables

2 tablspoons flour

1 cup chicken broth

1 teaspoon poultry seasoning

2 teaspoons tomato paste

Salt

Pepper

 

Boil sweet potatoes in a pot until cooked and soft 15-20 minutes. Drain and mash with chicken broth, milk, salt and pepper.

 

Preheat oven to 400 degrees.

 

In a large saute pan brown turkey until no longer pink. Season with salt and pepper. When cooked set aside.

 

Add butter to pan. Add mushrooms and garlic and cook 4 minutes. Add flour, salt and pepper and mix well. Add vegetables, chicken broth, tomato paste, cooked turkey and poultry seasoning. Mix well and simmer for 5 minutes on low.

 

In a large oven proof casserole dish pour filling. Then top with mashed sweet potatoes.

 

Bake for 20 minutes.

 

Let cool for 5 minutes before serving.

 

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